Prepare the Potatoes and Cabbage: Peel the potatoes and cook them in salted boiling water until tender, then drain and set aside.

Separate the leaves of the Chinese cabbage, wash them well, and set them aside.

Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat.

Sauté half of the chopped onion and half of the chopped red pepper until soft. Add the chopped chili pepper, sliced mushrooms, and season with salt, black pepper, and Italian herbs. Cook for about 5 minutes, then stir in 1 tablespoon of tomato paste and set aside.

Cook the Minced Meat: In the same skillet, heat another tablespoon of olive oil. Sauté the remaining onion and red pepper.

Add the minced meat and cook until browned. Season with salt, dried pepper mixture, and Italian herbs.

Stir in the remaining 2 tablespoons of tomato paste, add 50 ml of water, and cook for a few minutes until well combined.

Assemble the Bake: Preheat the oven to 190°C (375°F).

In a baking dish, layer the Chinese cabbage leaves on the bottom. Add a layer of cooked potatoes, followed by the vegetable mixture and then the minced meat mixture. Repeat the layers as desired, finishing with a layer of cabbage on top.

Sprinkle grated Parmesan cheese over the top.

Bake: Place the baking dish in the preheated oven and bake for 15 minutes until the cheese is melted and golden.

Serve: Garnish with chopped dill and serve hot. Enjoy this delicious and comforting meal!